Tags

A tag is a keyword or label that categorizes your question with other, similar questions. Using the right tags makes it easier for others to find and answer your question.

an organism that ferments
48 questions
The sensation of flavour perceived in the mouth and throat on contact with a substance. eg This beer has a sweet taste. or This wine has a fruity taste.
47 questions
FAQ focused at beginner home brewers
47 questions
For questions relating to the creating or maintaining refrigerators or freezers modified for holding and/or dispensing homebrew (e.g. beer in a Cornelius keg).
46 questions
Extraction or mash efficiency - the percentage of actual sugars extracted from the grain compared to the theoretical maximum.
46 questions
the act of directly infusing CO2 into a solution under pressure.
45 questions
the measure the specific gravity of a liquid.
44 questions
the initial and primary stage of fermentation where the yeast consumes the sugars in the wort and converts them to alcohol and carbon dioxide.
43 questions
a step at the end of the lautering process to extract much of the remaining sugars from brewing grains by adding additional hot water to the mash.
43 questions
Any sort of numerical manipulations used in calculating brew-related quantities such as bitterness, original gravity etc.
41 questions
for posts that are related to working with adjuncts while brewing.
41 questions
A substance, typically a liquid, that removes most or all of the bacteria and other microbial contaminants from brewing equipment.
41 questions
An all grain technique of making beer that uses just a single vessel to mash, sparge and boil. During the mash the grain is physically removed via a bag or some other form of retainer.
40 questions
For questions relating to the measurement or prediction of gas pressure in homebrew (e.g. when kegging and force-carbonating).
40 questions
A beer with an original gravity of 1.070 or higher.
38 questions
The process of cooling hot wort after the boil or whirlpool phase of beer making.
38 questions
The process of quickly dropping the temperature of homebrew following fermentation to promote the flocculation and settling of yeast and other unwanted material.
38 questions
Soak (food or tea) in water or other liquid so as to extract its flavour or to soften it. Often but not exclusively refers to steeping specialty grains or fruit.
37 questions
For questions relating to obtaining, explaining, or calculating a level of bitterness in homebrew.
35 questions
34 questions
free of cloudiness. This is often achieved with the use of finings or cold-crashing.
34 questions
A foamy build-up of yeast and proteins formed on the surface of the brew during fermentation.
34 questions
Batches less than 5 gallons in volume.
34 questions
A small fermentation performed for the purpose of increasing the number and proving the viability of yeast cells for use in a later fermentation.
33 questions
33 questions
Introducing air into the wort to increase the amount of dissolved oxygen.
33 questions
For questions on obtaining, preparing, sanitizing, or using bottles for packaging homebrew.
33 questions
Passing liquid through a device(the filter) to remove unwanted material.
32 questions
A device used for cooling the hot wort following the boil or whirlpool phase of beer making in preparation for fermentation.
31 questions
The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
30 questions
Introducing pure oxygen into the wort to increase the level of dissolved oxygen. More effective than aeration.
30 questions
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